Recipe: Wedding Recpetion Menus

Hey, Dont let anyone scare you out of doing it yourself. I am getting married in April '06 it is my second wedding and I am doing EVERYTHING myself with the help of my sister and new sister in-laws. I have the advantage of once being a banquet manager at a large hotel however it is not that hard and you need not slave the day of your wedding if you plan ahead and have a couple of people to help you. My reception will be for (90) 15 of them children. Here is what I have found out and what I have found that is going to work for me.

I am renting a historic home that provides all tables, chairs and linens that was a big help. The kitchen has two stoves and two ovens.

My family also owns a Produce Company so that helps me out costwise. I will post my menu (Wedding is in Louisville 7 days before the KY Derby hence the KY theme on the menu)..

APPETIZERS
Most of mine will not require cooking. Stuffed Cherry Tomatoes, vegetable spinach dip in bread bowls served with fresh veggies for dipping, cheese trays, lemon creme filled strawberries, cut fruit, sausage stuffed mushrooms, bruscetta on toasted french bread rounds. The only thing that has to be made the day of is the stuffed mushrooms.

DINNER BUFFET
Caesar Salad, Ky Burgoo, Loaded Baked Potato Soup (made ahead freezes great I am making 2 Gallons of each) Glazed Ham, KY Hot Browns (everything can be prepared ahead sauce etc and assembled the day of) Roasted Quartered Red Potatos with butter and dill, Country Seasoned green beans, corn fritters and dinner rolls, Chicken strips and mini bagel pizzas for the kiddos.

I will also have a "Candy Favor" bar with little decorative celophan bags and ties for each guest to fill their own favor bag. There will be, buckeyes (peanut butter balls dipped in chocolate) date nut balls, divinity, 3 varieties of fudge, chocolated coated and docorated gram slices, and various cookies) all of which can be made well ahead of time. tea, sweet tea, lemonade, water and coffee.

I am renting 4 chaffers, a carving station and two soup wells as well as a barrel smoker (I am using it for extra warming space).

I also have 5 teenage girls (my babysitters) who are going to serve at $10 an hour. However I have the advantage of knowing how to teach them to serve, cut the cake etc. in the past for private parties I have done etc I have used off duty wait staff from local restaurants where I go regularly, or catering staff (who isn't working Friday night? and wants to make a free and clear hourly wage?) culinary students from the local cooking school etc. The Catering companies pay them about $8 an hour and charge you about $20 you can pay them $10 or so (atleast in this area of the country and come out ahead) Just some thoughts, I personally find it ludacris the average wedding in KY is $20K. Weddings are a racket!

In your case I would do a brunch. Baked brie, kiches, fresh fruit, dips cheese balls finger sandwiches, a variety of finger foods. A little imagination, creativity and frugleness go a long way!

I would be glad to help you customize a menu and give you recipes if you want.